This chocolate sour cream Bundt cake has a chocolatey intensity that’s old-fashioned in the best possible way, thanks to the intensity of cocoa powder. It’s also rather old-school in how it’s made, which is entirely by hand—no stand mixer required, which may make it a relic in the best possible way compared to all your other recipes. Originally published December 23, 2011.–Renee Schettler Rossi

Directions

Make the chocolate sour cream Bundt cake

1. Adjust the oven rack to the center of the oven and preheat it to 350°F (180°C). Butter and flour a 10- or 12-cup Bundt pan.

2. In a small saucepan over medium heat, combine the butter, cocoa powder, salt, and water. Cook, stirring, just until the butter is melted and everything is thoroughly combined. Remove from the heat and let cool slightly.

3. Place the flour, sugar, and baking soda in a large bowl and whisk until blended. Add half the melted butter mixture and whisk until completely blended. The mixture will be quite thick. Add the remaining melted butter mixture and whisk until combined. Add the eggs, 1 at a time, whisking until completely blended before adding the next egg. Then whisk in the sour cream and vanilla until smooth.

4. Scrape the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert it onto a wire rack. Let cool completely before glazing.

Make the glaze

5. Just before glazing the cooled cake, place the chopped chocolate and agave nectar or corn syrup in a bowl. Combine the heavy cream and sugar in a small saucepan over medium heat. Stir constantly until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until melted and smooth. If the glaze is exceptionally runny, let it sit for a minute or so to thicken.

6. Drizzle the glaze over the cooled cake, allowing it to drip and dribble down the sides. Wait a little, if you can, until the glaze is set prior to slicing and serving and helping yourself to seconds.

Chocolate Sour Cream Cakes Of All Shapes and Sizes

The recipe is moist and lovely as a Bundt cake form but also translates marvelously to cakes of all shapes and sizes, including layer cakes and cupcakes. You’ll need to adjust the time spent in the oven accordingly; start checking the cake or cupcakes for doneness after 20 to 25 minutes and trust that when a toothpick inserted in the center comes out without any crumbs clinging to it, your cake is done and you can do your happy dance.

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Recipe Testers Reviews

This is a perfect chocolate sour cream Bundt cake recipe! Easy—no mixer needed, really! The times are just right—40 minutes was perfect to cook the cake. The mixture is thick enough that you will need to scrape the bowl after pouring the batter in the Bundt pan. You will want to get every delicious drop. The chocolate glaze had a few tweaks that I hadn’t seen before, and the recipe will be my standard now, since it made such a beautiful shiny glaze. Unlike most baked goods, this cake was better the next day. A great recipe for beginners and experienced bakers alike. Next time I need to bring a dessert somewhere, this will be it.

This chocolate sour cream Bundt cake recipe is satisfying in all respects—simple, straightforward, quick to prepare, and certain to earn you praise for your baking skills. The chocolate flavor shines without the cake being overly sweet, and the sour cream keeps the crumb tender and moist. The glaze, glossy from the agave, is velvety. A word of caution: Be sure to butter and flour your pan thoroughly, or else the cake will most definitely stick. If that tragedy should occur, just carefully piece it back together, as the glaze will cover up any evidence of reconstruction.

This chocolate sour cream Bundt cake recipe is pure indulgence but much more approachable than other desserts of this caliber due to the ease of making a Bundt cake and the familiarity of most of the ingredients. The recipe comes together quickly, in about 20 minutes. Make sure that you grease the Bundt pan generously. On my first try, a bit of the cake stuck to the pan because I wasn't generous enough with my butter. The hardest part about this recipe is being patient enough to let it cool and applying the glaze, which is truly what makes it over-the-top delicious. Warning: if you aren’t a huge fan of chocolate, this probably isn’t the dessert for you.

This chocolate sour cream Bundt cake only lasted two days here. Everyone who tried it fell in love. My daughter even said she may want this one for her birthday cake this year. I was afraid after it was mixed up that it wouldn’t work since the batter was so thin. It was definitely a pouring batter and not a scraping one, at least for me. Never fear though: it baked up beautifully, and the bittersweet chocolate made the perfect topping for this super-moist and delicious cake. I opted to use corn syrup instead of agave nectar since I already had it on hand. This one goes in my “to make again and again” file.

I wanted to throw together a quick dessert to go with a roast chicken, and when I saw this chocolate sour cream Bundt cake recipe, I thought it looked pretty simple, so I made it. The batter is on the thin side, so it pours nicely out of the bowl—almost like a dense brownie batter. That is also how the cake turned out. While baking, the batter rose and then sunk in the middle, almost like a molten chocolate cake, but the texture was very dense in the finished product. Lots of chocolate flavor, and very moist. I confess that I didn’t make the glaze to go with it, and it wasn’t missed at all, as the cake is quite sweet and went very well with vanilla bean ice cream. Would also be very nice with a raspberry coulis or some other fruit. It was almost truffle-like in texture.

This chocolate sour cream Bundt cake recipe is a “straight-A” cake. The batter is easy to mix with just a wooden spoon, and it pours nicely into the Bundt pan without a mess. (Have you tried putting dollops of thick cake batter neatly into a Bundt pan? Impossible.) The finished cake looks fancy and oh-so-appetizing, with the chocolate glaze maintaining its sheen and creaminess even after the cake has been “overnighted” in the refrigerator. And when you taste it, oh my, it’s delicious! The cake has a good cocoa flavor, and it slices clean, thanks to its texture that is just moist and sturdy enough. The foolproof chocolate glaze is addictively rich and luscious. You won’t want to waste any of it by drizzling it and letting the excess fall through the rack. Give it a minute or so, as the recipe suggests, and spread it all over the cake with a rubber spatula and swirl it with the back of a dinner spoon. There’s enough to cover the entire cake beautifully.

This chocolate sour cream Bundt cake recipe turns out a lovely Bundt cake. Caution: When the recipe calls for adding half of the cocoa-butter mixture, the cake batter looks more like dough than batter. I'd recommend using a rubber scraper or spoon rather a whisk to stir during this part of the recipe. Once the other half of the cocoa mixture and eggs are added, the batter easily pours into the pan. The glaze recipe produces a perfectly rich topping for a cake with heavenly texture. The light sweetness of the cake and the bitter chocolate ganache-style glaze balance each other out. I thought there wouldn't be enough cream for the glaze, but it was perfect. The cake came out tender, moist, and dense. It's an ideal everyday cake or for company.

Imagine having everything in the house that you need to bake a cake and that you can bake it in minutes without dirtying the stand mixer. A good whisk will turn the ingredients into chocolate magic. This chocolate sour cream Bundt cake recipe turns out a delicious, moist cake that's reminiscent of a chocolate glazed cake donut when it's complete. The batter is quickly mixed together and then poured into a pan. Cooled and topped with a delicious glaze, this looks as good as it tastes. I have to say mine rose in a strange way—it actually looked like a donut rose from the middle of my Bundt pan. It didn’t rise from the edges of the pan, just from the middle. Next time I would try milk chocolate for the glaze (just my personal preference). I used the agave nectar and wonder if it would taste any different if I'd used corn syrup. Have some cold milk ready—your tasters will want it!

This chocolate sour cream Bundt cake recipe is absolutely amazing! As soon as I took the first bite, I wanted to jump up and make it again! The sour cream cuts the sweet taste just enough and makes it amazingly moist. It was simple to prepare and came out of the pan perfectly. I did have to bake it about 10 minutes longer than the recipe called for. The glaze did seem a little runny at first, but, as stated in the recipe, once it sat for a few minutes, it thickened up beautifully. This is a winner!

This chocolate sour cream Bundt cake is a very easy recipe to prepare; no mixer needed, and it’s based on very simple ingredients which are always available and aren't very expensive in most countries. It takes just minutes from reading the recipe until the cake is in the oven, and it’s very easy to follow, even for beginners. The cake looks very elegant, and it's nice to have it with an afternoon coffee or as a birthday cake served with this nice and tasty glaze on it. For us, it’s a keeper. Thanks!

I haven't made a cake in years. I mean years. I don’t really like cake. I'd rather save my calories for other things. This chocolate sour cream Bundt cake recipe is the exception to that rule. This cake, I loved. Since I don't make a lot of sweets (that is changing thanks to Leite’s), I was very aware of how well-written and easy to follow the recipe is. I like the way that every part of every step is explained so well. I knew what to do and what to expect. After whisking in the ingredients in all of the separate steps, the resulting batter had a beautiful silky, satiny, glossy sheen. I was able to pour a good deal of it into the prepared Bundt pan, but the rest did have to be scraped out of the bowl. I found that after 45 minutes in our oven, there was still a band of the cake that needed an extra 3 minutes in the oven. I took the cake out of the oven when a wooden skewer poked into the cake, in different places, came out clean. I was amazed at how easy the glaze was to make. It was also silky beautiful. The finished product had a moist, fudge-like texture in the very center. I did not want to put the cake back into the oven, because the rest of the cake was moist and wonderful. I did not want it to dry out. Even the overly moist center of the cake was very good, although I don’t think that that is the way the cake was supposed to turn out. I'd like feedback to see if anyone else had this problem with the recipe.

Wow. WOW! This chocolate sour cream Bundt cake recipe is so straightforward, and the results will have your family thanking you for slaving away in the kitchen all day. Let them be fooled! No need to let eggs and butter come to room temperature. No need to lug out your huge, heavy KitchenAid mixer. Just whisk to combine, toss into a pretty pan, and bake! I served this to my family with Vanilla Bean Ice Cream—desserts don't get more special than that!

This is one great cake recipe. When you make this cake, you'll be a star in the eyes of your friends and family. This cake is moist, beautiful, chocolatey, and most of all a very easy cake to make. Having made this a few times, I sometimes add 1/4 teaspoon espresso powder and have even been known to sift a bit of confectioners' sugar over the cake instead of dribbling it with ganache. Whatever you do, this cake looks like it was made by a professional!

Made this for Christmas dinner and topped it with homemade satsuma marmalade and whipped cream. It was perfect – dense and moist, with lots of chocolate, but not in any way overwhelmingly. Noticed that the author mentioned how flexible it is… planning on trying again with two-layer mini cakes. :)

I made this cake yesterday. I have made many a chocolate bundt cake since they are uniformly well-received. This one is definitely the easiest of all my recipes to make since you skip the butter creaming step and you do not need to haul out your mixer; it really comes together in a flash. The results are quite excellent! I made a couple minimal changes: I used lukewarm coffee instead of water (I find a little coffee enhances the chocolate flavor without turning it into a mocha dessert) and I used a “heaping” 1/3 cup of cocoa powder. I used natural “undutched” cocoa powder since no type was specified. The cake is perfectly moist, medium tight crumb, good flavor. The ganache-like glaze was exactly right and added to the chocolatey goodness of the cake. The cake slices beautifully so the presentation is excellent. I might like to increase the chocolate flavor of the cake itself just a bit, perhaps by adding some melted chocolate and increasing the cocoa powder too. But this is a real “go-to-cake” that I will make again and again. Thanks for adding this to my repertoire!

So glad to have a new chocolate pound cake recipe to try! Am just wondering whether to use natural or dutch-process cocoa. It says “high quality,” which often implies dutched. I’m sure based on the comments that it will be delicious either way, but I’d still like to know one way or the other!

Thanks for letting me know, Beth. I ended up going with natural cocoa as well last night because I realized the only leavener in it is baking soda, which I’ve always understood works best with natural rather than dutched. I did add some espresso powder to the butter mixture, and used Lyle’s Golden Syrup in place of the corn syrup in the glaze. It is absolutely delicious. Am taking half of it to a client tomorrow — they’ll flip over it!

Hi, David, hi, Renee! I’d love to make this cake but can’t find sour cream in this part of Portugal. I’m not even sure sour cream exists in the entire country! So, I’m wondering if I could use creme fraiche instead. What do you think? Thanks!

Dear Lina, I do think you can use crème frâiche. It’ll be a wee bit different, but I can’t believe it wouldn’t be anything less than stellar. Make sure to report back and send me a picture and I’ll post it.

One quick recommendation for making sure your cake doesn’t stick (from Cooks Illustrated) — Melt 1 tablespoon of butter. Stir together butter and 1 tablespoon of cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of the Bundt pan. It works beautifully!

Crista’s suggestion is brilliant. Make a paste of equal parts melted butter and cocoa powder and then use that to cover the pan. The finished cake will slide right out. I used 2 tablespoons each butter and cocoa powder. And I made twice the amount of glaze because my friends and I like a higher glaze-to-cake ratio. I served it with a not-too-sweet cherry compote alongside. A glorious dessert!

Made this cake for a birthday. Didn’t have the ingredients for the glaze, so I made a standard chocolate buttercream frosting instead. Don’t think the cake lasted 24 hours. It now practically has a cult following!!

Many thanks, Pandacake27. High praise, indeed! We actually know many a person who’s sort of gotten themselves in trouble, so to speak, because after you make this cake for folks once, they keep requesting it…and requesting it….

Hi Gabrielle, cupcakes usually take 20 to 24 minutes. I’d check them after 20 by inserting a toothpick in the center of one. If it’s not don’t check again at 24 minutes. And don’t forget to tell us how they turned out!

Thank you for the gourmet chocolate sour cream bundt cake recipe. This is by far the best chocolate cake recipe I have come across. Not too sweet, easy, and perfect for chocolate lovers like myself. I was wondering if this could be baked in two 9-inch cake pans in order to add a filing? If so, how long would bake time be? Thank you!

Lovely, Andrea A! We agree—and so do many others, as you can see from all the comments. We haven’t tried divvying it up betwee two 9-inch cake pans, so we can’t say for certain, although I really like the way you’re thinking. Our other tried-and-true chocolate layer cakes take 40 to 45 minutes at 350°F, so we’d use that as a starting guessing point. Granted, we’re not certain how full this fills the cake pans, so if they’re half full or less, be mindful of checking them a little earlier. Conversely, since this cake makes a particularly dense, thin batter, much like brownie batter, it may take a few more minutes to bake through if the batter fills the pans. So I guess keep the temp at 350°F, start peeking at a half hour, and press the panic button around 50 minutes. (Kidding about the panic button.) And please be certain to let us know how it goes and which frosting and filling you use!

Hi, this looks gorgeous, do you think it would work to put half the batter in a bundt pan then place tablespoon sized chocolate chip cookie dough balls in middle of cake with space between them then add rest of batter? I love cookie dough and the cookie dough would be frozen for a few hours beforehand. Thanks, I’m new to baking and wondered what you think. Many thanks.

Jason, I applaud your creativity. But I think you may run into problems. The cookie dough won’t bake fully, it will remain raw, and most likely sink to the bottom of the pan. So my suggestion is make the Bundt cake as written, so you know what it’s like and how it bakes. I think, perhaps, you might just forget all about the chocolate chip cookie dough idea when you taste the cake!

I’m confident the cookie dough will sink. I say this because I made the cake a second time yesterday, and added chopped up bits of candied ginger. They were fairly small bits, but still sank a little bit, so that there was a noticeably higher concentration of them above the “equator” line of the finished cake.

I agree with David that this cake really needs nothing added beyond the glaze in the recipe!

A lovely and easy, super moist, fine-textured, plush, medium-density cake. With the relatively low cocoa content, it’s very similar to a devil’s food. The intense icing gives it a richer flavor profile, though. I plan to try this as chic little cupcakes with the LC Hershey’s Frosting, given how easy the cake is to whip up and the author’s suggestion of this use.

Lovely, Rebecca! And we couldn’t agree more—so rich. Many folks we know have been converts to this cake as their fave chocolate indulgence. Would love to see photos of or hear about your chic little cupcakes when you make them…!

This cake was everything the perfect chocolate bundt cake should be. Moist, decadent (without being overbearing) and full of chocolate goodness! The sour cream just takes it up and over the top of delicious.

Just made this cake for a last minute birthday cake, and it was fabulous! I used 1/2 and 1/2 instead of heavy cream, but only used 1/3 cup since it’s thinner than cream. Also, I didn’t read the glaze directions before combining the ingredients (all at once, not in the order specified), and it turned out FINE. Added some chopped walnuts over the drizzle and it was not only beautiful and impressive, but delicious. I will make this many times, I’m sure, because it’s so easy and tasty!

Recently I bought a new Bundt cake mold and decided to try an easy chocolate recipe with sour cream (because sour cream makes it moist). I’m not too crazy about chocolate but this cake recipe is FABULOUS! It was everything I wanted in a Bundt cake: it’s moist and dense, it had enough chocolate content but wasn’t overbearing, and it wasn’t too sweet. It was my first Bundt cake and I brought it to work for an early morning meeting. Everyone loved it and it was gone within minutes. This is definitely a recipe keeper and will become my standard chocolate Bundt cake recipe.

Well. . . ever since I made this chocolate bundt cake, I’ve been getting request to make more amongst my friends. I’m making 4 this weekend LOL. YES. . . it’s that good! I can’t tell you how much I just luv this bundt recipe!!

This recipe is amazing! So moist and rich! I’ve made it a few times for family and friends. I’m also wondering about using it for cupcakes. I’d like to frost it with my strawberry meringue buttercream. YUM.

Lovely idea, Michelle! Many thanks for sharing that with us. Do be certain to cut down on the baking time, of course, though we can’t tell you exactly how long as we have yet to try the cupcake trick. Perhaps you could let us know after you try it that way? SO GLAD you like the cake as much as we do. Really appreciate you taking the time to let us know.

This cake is perfection! Thank you for posting the recipe to Facebook today. I’m going to “share” the heck out of it!

I have to make a lot of substitutions in my baking, as I have allergies to wheat AND eggs, which makes many cakes difficult to replicate (and often downright disappointing). Not this one! I subbed a rice-based GF flour mix cup-for-cup, added a tsp. of xanthan gum to the dry ingredients, swapped 1/2 cup applesauce for the eggs, plus a tsp. of baking powder (helps the missing eggs). It baked up PERFECTLY. Moist, melt-in-your-mouth chocolate deliciousness! Even my gluten-monster husband is raving about it, and he is ultra picky about cake. Thanks for sharing a recipe so foolproof it can stand up to all my tweaks!

And I’d love to hear how the cupcake variation has turned out for other commenters…my kids would love that!

Andrea, this is the best possible kind of comment we receive—one in which you make a recipe your own and couldn’t be happier. Music to our ears. Many, many thanks for taking the time to let us and others know. As for those cupcakes, anyone?

I enjoyed this cake too! I wanted the cake to be more soft and fluffy rather than moist and dense, not that there’s anything wrong with that, just a matter of preference, hence: I put the batter together the traditional way, by creaming the butter and sugar for 5mins, adding the eggs, sifting all the dry ingredients together and adding that to the batter, alternating dry ingredients with wet ingredients (sour cream and milk instead of water). My family doesn’t like things too sweet, so I cut back on the sugar, to 1 and 1/4 cup, increased the cocoa to 1/2 cup, and used half whole wheat and half allpurpose flour. I scattered pecans into the ban prior to putting in the batter, and stuck a can of cherry pie filling in the middle of the batter. It took an hour in my oven at 350F, but that’s probably because I didn’t melt the liquid ingredients and thus didn’t heat up the whole mixture, which would result in a shorter cooking time. The result was a soft, melt-in-your-mouth, moist coffee cake that tasted like a black forest cake in a bundt form. Yummy and will make again.

Vincci, I love how you made this recipe your own. That’s what we’re all about—wanting home cooks to have recipes turn out exactly as they like in the kitchen. Appreciate you sharing your modifications.

As I type this, I am licking the remaining crumbs from my lips. I would probably lick my plate, too, if my husband were not in the room.

Though we typically do not indulge in such decadent-looking cakes, it was well worth the risk. My only regret is not paying heed to the numerous posts from others to heavily butter the pan. I did butter the pan, but not nearly enough, though this fact was dismissed quickly when I found myself eating the Humpty Dumpty bits that stuck to the pan. Looking like a guaranteed flunk in Home Economics class, I pieced it back together, the glorious glaze hiding the fact that I braved a new pan, knowing better all the while. Instead of using plain water, I added half a cup of coffee, half a cup of water, and a teaspoon of Medaglia D’Oro instant espresso.

Once the cake was served, my culinary misdeed was forgiven and forgotten. I will definitely make this cake again. The moistness, the flavor. Hubby defined this as “The perfect, perfect chocolate cake.”

When, since my beginning to work at Leite’s, have I ever read such a lovely comment—and before breakfast, to boot?! Love it, Karen. Just love it. Many thanks for taking the time to drop us a note. Can’t wait to hear what you try next…!

I made this cake yesterday and today, in the morning, felt really sad about only having half of the cake left. How am I supposed to get by the rest of the week? Haha. Seriously, it is so good. Since I live in Brasil and we don’t have sour cream, I replace it for yogurt. And, since our yogurt is thinner than the ones they sell over there, I used only 1/2 cup of water. I came out perfect! ;)

I put the ganache on it last night. We ate the remaining with a spoon….wonderful! We are eating the cake at lunch today so I’ll let you know. I’ve been thinking about having my ovens checked….guess I’d better get on that. I’ll check the expiration date on the baking soda too. Thanks for the suggestions!

My wife tried the recipe of the chocolate cake, took it to her ladies group and received nothing but raves. My daughter & I demanded that since there were no leftovers, she make one for us, which she did. Delicious.

I love this story, John, almost as much as I love the fact that you feel exactly the same way about this cake as we do. Many kind thanks for taking the time to share it. Looking forward to hear which recipe on the site your family tries next…!

So…I was feeling highly suggestible and made this to share with friends Friday night when we needed some kindness, not shopping, and some single malt. My normal go-to impromptu cake is a bit simpler than this, but with the addition of the sour cream, egg, butter, this is a remarkable cake. I always read through the comments and suggestions and made several of the adjustments. I used coffee in place of water, reduced the sugar to 1 1/4 cups, upped the cocoa to 1/2 cup, and, since my little bundt pan wasn’t quite large enough (as I expected), I also baked a bonus 4 1/2-inch cake to freeze for when I need something just that bit of special. Another extra handy tip is to brush the pan thoroughly with a mixture of melted butter and cocoa. I do something very similar with my bouchon mold to get them to release properly and not have white flour marks or sticking—butter the mold and then dust liberally with cocoa powder. To serve, I simply dusted it with a bit of confectioners’ sugar instead of making the drizzle (but that would really make this dinner-party special). And, while I did my best to give away most of the remainders, we brought home some and I can say it is even BETTER the second day with a cup of coffee. Thanks, David Leite! My dark spirits needed this last night.

As always David’s recipes are a sure hit – and this one goes did not disappoint. He posted it on his Facebook page and it took me 15 min to be in the kitchen and pulling all the ingredients out to bake it. 2 hours later we pretty much were fighting for a piece… it lasted a total of 3 days. I also baked it for our office bake sale and it flew off the table as soon as the word got around the office how delicious it was.

This one goes on the repeat pile. Along with his one-bowl chocolate cake.

Monica, so happy you tried the recipe and and that it was a hit. Kudos go to Renee Schettler Rossi, our Editor-in-Chief, Beth Price, our Director of Recipe Testing, and our group of testers all over the world!

Mrs. W found this recipe here. I couldn’t wait to give it a spin in the kitchen! Not only did it satisfy a certain chocolate jolt I was longing for, it was user-friendly and one which didn’t require the use of any power mixers. But I did use an electric hand mixer, because of course, I’m a man of convenience. :)

Hah! We see nothing wrong with using power tools whenever possible, Brooks! And welcome to the site! Greatly appreciate you taking the time to drop us a note. Looking forward to hearing which recipe on the site you try next…

I made this cake yesterday along with the Eggnog Pound Cake. This is so easy to mix together and was easy to release from the pan. The review from my “Quality Control Officer”, aka my husband, was just as enthusiastic about this cake as the pound cake. I’ve sliced them both and given slices away to various people who said the same. I’m so happy to add this to my repertoire. It’s a keeper!

We are excited about this recipe, for it is a wonderful real food substitute for the inside out chocolate bundt cake that was a family favorite for birthday cake requests when my kids were young. The old family recipe calls for a box of cake mix, a box of instant chocolate pudding, and a small bag of chocolate chips. As soon as we had a bite we knew your cake was a real keeper.

I made your recipe as written, and unglazed. Except I decreased the sugar to somewhere less than 1-1/2 cups, I think. Might try even a little less sugar next time. I used Hershey’s Special Dark cocoa powder, which is what my youngest daughter had in her kitchen. I was there to help after the birth of their first baby. New Dad served up huge pieces, still warm, for dessert, and my daughter and I sliced off tiny pieces as a walk-by snack at all hours of the day and long, new-baby nights. Trying to make it last! I know this cake is the start of a new family tradition, the cake that we made when baby Jack was a newborn. I also sent your recipe to my sister and she made it for New Year’s Day dinner.

The texture is wonderful, and it’s really easy to put together. I actually prefer it without chocolate chips — but do you think it will work if we stir some in? I seem to remember that the chips sort of hang out in the middle of the cake, a bit like frosting in the center. That’s where the name comes from: Inside out, get it?

Always enjoy reading your recipes, and so delicious when I actually MAKE one : ) Happy New Year!

Betty, first, congratulations on your family’s new arrival! I wish the parents all the best. And I’m delighted that you enjoyed the cake. I do think the cake would be fine with chocolate chips thrown in. I’d use this recipe as a guide as to how and how much to add.

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